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EFFECT OF NATURAL AND ARTIFICIAL ALTERNATIVE SWEETENERS ON RECIPE STANDARDIZATION OF JAMUN NECTAR AND RTS (READY-TO-SERVE) BEVERAGES

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Title EFFECT OF NATURAL AND ARTIFICIAL ALTERNATIVE SWEETENERS ON RECIPE STANDARDIZATION OF JAMUN NECTAR AND RTS (READY-TO-SERVE) BEVERAGES
 
Creator Panda, Bhawna
 
Contributor Sharma, H.G.
Dikshit, S.N.
Shukla, C.S.
Saxena, R.R.
 
Subject NATURAL, ARTIFICIAL ALTERNATIVE SWEETENERS,JAMUN NECTAR,RTS (READY-TO-SERVE) BEVERAGES
Fruit Science
 
Description The present investigation entitled “STUDIES ON EFFECT OF NATURAL AND ARTIFICIAL ALTERNATIVE SWEETENERS ON RECIPE STANDARDIZATION OF JAMUN NECTAR AND READY-TO-SERVE (RTS) BEVERAGES” was conducted at Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2015-16.
The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination each for nectar and RTS. The treatments were replicated three times in Completely Randomized Design (CRD). In the experiment alternative sweeteners like Erythrtol, Stevia and Equal were used for the preparation low calorie jamun nectar and RTS beverages. First of all jamun fruits were subjected to analyze for physico-chemical parameters. The nectar and RTS were organoleptically evaluated by adopting 9 hedonic rating scale and observations were recorded for their chemical changes during storage for three months.
A critical analysis of physical composition of jamun fruits revealed that the average fruit weight was recorded 13.5 gm, seed weight and non edible waste 2.3 gm, pulp weight 8.8 gm, pulp: seed ratio 3.82. Among the chemical composition the TSS was recorded 11%, acidity 1.23%, ascorbic acid 31.8 mg/100 mg, total sugar 8.09%, reducing sugar 6.13% and non reducing sugar 1.96%.
Among various recipe tried in this investigation, the nectar prepared from the treatment T11 (50% Equal + 50% Sugar) recorded highest organoleptic score with respect to colour and appearances, aroma, taste and overall acceptability followed by T0 (100% sugar). Ascorbic acid and non-reducing sugar was recorded maximum under the treatment T11 (50% Equal + 50% Sugar). Acidity, reducing sugar and total sugar was recorded maximum under the treatment T5 (100% Stevia). Similarly, preparation of RTS with treatment T11 (50% Equal + 50% Sugar) scored higher organoleptic value with respect to colour and appearance, aroma, taste and overall acceptability followed by T0 (100% Sugar). Ascorbic acid and non-reducing sugar was recorded maximum whereas acidity, total sugar and reducing sugar were recorded minimum under the treatment T11 (50% Equal + 50% Sugar). During storage of nectar and RTS, the acidity, TSS, total and reducing sugar showed an increasing trend with increasing period of storage (0 to 90 days) under ambient storage condition. While, a decreasing was observed in trend of ascorbic acid, non-reducing sugar and organoleptic score during storage period upto 90 days of storage under ambient storage condition.
Highest microbial count in nectar was recorded in T11 (50% Equal + 50% Sugar) and least microbial count was noted in the T5 (100% Stevia) and in RTS highest microbial count was recorded in T11 (50% Equal + 50% Sugar) and least microbial count was recorded in T5 (100% Stevia). However, the increase in microbial growth was within the permissible level.
The lowest cost of production, highest net return (858.3) and benefit: cost ratio (1.33) of jamun nectar was recorded in the treatment of T1 (100% Erythritol).While in case of jamun RTS treatment T1 (100% Erythritol) recorded for lowest cost of production, highest net return (983.3) and benefit: cost ratio (1.9).
 
Date 2016-12-16T11:28:44Z
2016-12-16T11:28:44Z
2016
 
Type Thesis
 
Identifier 160 p.
http://krishikosh.egranth.ac.in/handle/1/90519
 
Language en
 
Format application/pdf
 
Publisher Indira Gandhi Krishi Vishwavidyalaya, Raipur